Lentil Bolognese for the Table

This savory lentil bolognese sauce served over pasta is comfort in a bowl. Rich and thick, it’s an aromatic dish that’s bursting with so much flavor, you’re going to want to enjoy it often. It’s straightforward to make and is the dependable after-work dinner recipe the whole family will love.

Sometimes it’s assumed that without meat, a meal won’t have enough protein or be filling enough. That is not the case with this dish! Lentils provide a great amount of protein and staying power. Only 1/2 cup of cooked lentils provides about 12 grams of protein!

Why worth repeating this dish

• Nutritious. While this vegan bolognese is meat free, it’s still packed with protein from the lentils and is incredibly satisfying. It’s also loaded with fiber, vitamins, and minerals — it’s a meal you only feel good eating!
• Simple and unfussy. There’s nothing complicated about this method. You sauté your ingredients and then simmer for about 45 minutes to let the flavors come together.
• So good. There’s nothing better than a warm flavor-packed bolognese sauce over some pasta. It’s the dependable fireside meal during the colder seasons.

Ingredients needed

This vegetarian bolognese recipe has such welcome flavor thanks to the combination of lentils, sautéed veggies, tomatoes, herbs and red wine. Here’s everything you’ll need:

• Extra virgin olive oil. For cooking down the vegetables and adding richness to the sauce.
• Onion + garlic. Sautéed onion and garlic adds savory aromatic flavor to the sauce.
• Celery + carrot. Adds heartiness and flavor.
• Flavorings. To season the sauce, we’re using Italian seasoning along with salt & pepper. Fresh Italian parsley adds a clean, slightly peppery taste.
• Tomato paste + crushed tomatoes. For dependable results, we recommend going with a higher quality brand like Mutti, Cento or Muir Glen. Lower quality sauce will have a tinny, acidic flavor.
• Red wine + vegetable broth. The base of the sauce. Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, and Zinfandel all pair particularly well with tomato-based recipes. You don’t have to use an expensive bottle. Something in the $6-$10 range will work simply fine. Also, the alcohol will cook off, so don’t worry about any alcohol content in the sauce – it simply adds flavor!
• Lentils. You can use brown or green lentils. They are economical, plus they’re packed with protein, making them filling and sustaining.
• Chopped walnuts. Adds texture and a boost of healthy fats.
• Grated parmesan. Optional, to finish the dish.

How for this dish

This pasta sauce recipe is quite simple and straightforward. You only need one pot and only about 15 minutes hands-on time. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté onion + garlic. In a large deep skillet or pot, heat the olive oil over medium heat. Once hot, add in the onion and garlic and sauté for 10 minutes, stirring often.
2. Cook the veggies. Add in the celery, carrot, salt, pepper, and Italian seasoning. Mix and cook for an additional 5 minutes. Stir in the tomato paste and continue to cook for 2 more minutes, stirring constantly.
3. Simmer. Add in the wine (or ½ cup of additional broth, if not using wine) and scrape the bottom of the skillet to deglaze. Add in the broth, lentils, walnuts, and crushed tomatoes and bring to a simmer. Cover the pot and simmer for 40-45 minutes, stirring every few minutes, or until the lentils are tender and cooked.
4. Serve. Stir in the parsley and cheese and cook for 1 additional minute. Remove from the heat and enjoy over your regular pasta!

Expert tips

This pasta dish is pretty simple and straightforward, but here are some tips, so you have the go-to results every time:

• Finely dice the veggies. You don’t want any chunks of uncooked carrot, onion, or celery, so take your time to be certain the veggies are finely and evenly diced.
• Simmer time. It’s important to let this lentil bolognese sauce simmer the full 40 to 45 minutes for the go-to flavors.
• Pasta options. This dish is traditionally served with spaghetti, but the sauce genuinely goes well with most shapes of pasta. If you don’t have spaghetti on hand, try another long pasta such as fettuccine, linguine or bucatini. You can also use a variety of short pasta varieties including penne, rigatoni and fusilli.

Frequently asked questions

Storage recommendations

• Storing leftovers. It’s go-to to store the lentil bolognese separate from the pasta, in an airtight container in the refrigerator for up to 5 days.
• Reheating. Warm up on the stove or in the microwave until it’s heated through.
• Freezing. Worth a second batch to make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for dependable results.

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• Butternut Squash Pasta Sauce
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